The hot water extraction process was used to isolate the water soluble polysaccharides from raw (R-WSP) and sprouted (S-WSP) mung beans (Vigna radiata). The chemical characteristics of both the samples were analyzed by FT-IR spectrum. Further, several biochemical assays were carried out to evaluate the antioxidant activity of the samples. The extraction yield of R-WSP and S-WSP were 49.1 mg/g and 10.5 mg/g respectively. The presence of uronic acid was analyzed in both the samples. The raw mung bean polysaccharides (R-WSP) exhibited higher antioxidant ability than the sprouted mung polysaccharides (S-WSP). The results suggested that germination causes the change in polysaccharides content and the water soluble polysaccharides of raw mung beans can be further deduce to identify the principal component for its antioxidant potential.
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